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Pumpkin Black Bean Lentil Soup

Hearty soup filled with healthy benefits
Course: Soup
Cuisine: American
Keyword: beans, DairyFree, GlutenFree, lentils, Pumpkin, Soup, Vegan
Author: DairyFreeGina


  • 3 Cloves Garlic, Chopped
  • 1 Small Onion, Chopped
  • 3 Carrots, Peeled and Chopped
  • 4 Medium Sized Tomatoes, fresh or canned, Chopped
  • 1 15oz Can Black Beans Rinsed and Drained. Use 2 cans for an extra hearty and thicker soup
  • 1/1 to 1 Cup Lentils,cooked separately according to package directions
  • 1-2 Tablespoons Pumpkin Puree - Do Not use Pumpkin Pie Filling
  • Salt and Pepper to taste
  • Red Pepper Flakes to taste
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Cumin
  • 6-8 Cups Vegetable Stock


  • Spray a large pot with cooking spray, make sure it's dairy-free. Saute the onion and garlic until softened. Add the carrots and celery and saute until carrots and celery are softened.

    *You may need to add a small amount of water to prevent burning.*

  • After the onion, garlic, carrot and celery are softened, add the remaining ingredients. Bring to a boil over medium heat then reduce to simmer and cook until flavors have melded - at least 1 hour.